How can something be kind of bitter...yet also comforting all at the same time? It looms so prominently in front of you. It beckons you with an unspoken promise of satisfaction...fulfillment...riches. You can smell it. It's luring you into its web. Then suddenly you take a bite and are confronted by something far more strong and complex than you imagined. Each move of the jaw releases a pungent...yet not unpleasant...assault to your taste buds. Almost jaw-achingly chewy crust gives way to warm, tender insides. Sure, that initial bubble of dreams you got caught up in has vanished...but a new world, full of possibilities looms before you. Am I talking about Pumpernickel or my elimination from PFB 2010? Perhaps both. You decide. Either way, I want to make sure that everybody who supported me and voted for me throughout the process knows how much I appreciate that...you guys rock my world! I'm of the mind that whispers inspiring things like..."when one door closes, another one opens" and "things happen for a reason", though...so no worries, my friends.

Combine liquid caramel color, molasses, and water and then mix them into dry ingredients, using a wooden spoon...switching to your hands in the end if necessary to mix in the dry ingredients. Dough will be wet.

Cover (not airtight), and allow dough to sit at room temperature until it rises and collapses (flattens), ~2 hours.

Use dough immediately, or refrigerate covered (not airtight) and use over next seven days. Dough is easier to work with when refrigerated.

When you're ready to bake, cut off a piece of dough according to what you need. I used a 1½ lb. piece to make this loaf. I have yet to get myself a brotform/banneton (basket mold made for rising wetter dough), so I lined a bowl w/ a linen towel and dusted it very well with flour. Sprinkle some flour on your work surface, then form dough into a ball by stretching the surface of the dough to the bottom while rotating, quarter-inch turns. Place loaf into bowl (or brotform/banneton), rounded side down. Cover loosely w/ plastic or a floured towel and let rise at room temperature for ~90 minutes (or ~40 if using immediately w/out refrigerating). This type of bread doesn't get a huge rise here. (You could also make a free form loaf and let it rise on a floured pizza peel.)

Preheat oven to 450° F. during the last 30 minutes of rising time, placing your baking stone on the middle rack. You can either place an empty metal broiler tray on a different rack (and add a cup of boiling water immediately after putting loaf into oven) or simply be ready to throw in some ice cubes like I do. I did read somewhere that this lowers the temperature of the oven a bit duh!, but I like to do it this way.

Gently turn your basket/bowl upside down onto preheated stone. Make ¼" deep slashes in a cross pattern on top. Bake for ~35-40 minutes, until firm. Allow to cool on rack.

*Caramel Coloring

yield: ~¼ c.

(Caramel color powder is made by overheating sugar until it almost burns, use this in place of it if you can't find it, decreasing water by the amount used...which is what I already did in recipe above.) This is very important for pumpernickel breads because it imparts a bitterness that compliments the wheat and rye flavors, as well as enhancing the color of the bread.

3 Tbs. sugar

1 Tbs. water

pinch Cream of Tartar

(¼ c. boiling water- reserved until the end)

Place sugar and water in a small saucepan. Melt sugar over low flame, then increase heat to med-high. Cover boil for 2 minutes. Add cream of tartar and continue to boil, uncovered, until mixture becomes very dark. WARNING: this happens in the blink of an eye...almost immediately w/ this amount, actually!Remove from heat, allow to cool partially. Very carefully stir in the boiling water to dissolve the caramelized sugar. Store in fridge until needed (unless making and using immediately).

You decide to take that wisdom...the wisdom gained from having your expectations turned upside down and rearranged...and use it in new endeavors. Perhaps you'll even slice it, butter it, grill it...add a little swiss and make it all melty, some hot corned beef, smelly-delicious sauerkraut, and that oddly-fascinating Thousand Island dressing...and make yourself a Reuben. The world is your oyster...

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

I'm so sorry you were eliminated :( Your bread looks incredible! I think I'll spend World Bread Day baking some bread and making your chorizo again and maybe some cupcakes :). (oh ya...and cleaning the house)

That reuben looks amazing...I don't have the time to bake( who am I kidding!) but your description sounded so good that I'm heading to my fave organic bakery....sorry you were eliminated but it doesn't mean you are not the greatest cook out there....that you are!....You make me aware of the possibilities.....

Pumpernickel is so good and I would love to make it at home as I can never find it in stores. Fresh baked pumpernickel sandwiching a yummy rueben sandwich sounds awesome to me right now!

P.S. I've been seeing a lot of pumpernickel bread made into Halloween style grilled cheese sandwiches for kids using sharp cheddar. Guess it's the whole brown and orange coloring that makes it so cute. I don't know if you have any bread left, but I thought your kiddos might like that. My kids are all about Halloween.

I know we talked about this already but you're so right. Everything does happen for a reason. And I think this elimination happened so that you and I can get back to what we do best, which is cooking things at our whim and not because some challenge has ordered it. Love this bread. And those sandwiches. They make my PB+J's look weak.

Aw Heather, I'm so sorry about the elimination. Hugs....... You did fantastic, remember that. And that bread.....my daughter recently returned from spending almost a month in Germany so I'd better not let her see that bread or that's all I'll be making for the next week. And I agree with Cheryl, another door opens......

glad to hear you are being optimistic... I won't say I am sorry as I know with your zest and talent you will have several more opportunities... now about your bread... have heard a lot about pumpernickel bread but never ever tried it anywhere... I am a bread lover so you know it goes without saying I have to try it.

I'm so sorry to hear that you didn't make it to the next round...you had my support and you totally deserved it! But I'm glad that I can still visit your blog, regardless of the contest. This bread looks beautiful, and the photo of your sandwich is drool-worthy! Thank you for all your kind words on my blog...your thoughts are so appreciated.

bravo chef!! You did an outstanding job with that beautiful loaf....I would have loved to have shared it with you! You had my vote in the fb challenge, I was sorry to see you did not advance, but there seems to be no rhyme or reason for some that did....Thanks for such a well written, informative post!Dennis

This is one of my very favorite types of bread, but I do not ever remember seeing one so beautiful!I was shocked that you did not advance in PFB, but I agree with Dennis. And each of your challenges were spot on and perfect!

I am so thrilled to have come across your blog. I've been sitting here paroozing for 10 minutes. I can't wait to read more and more! There are so many wonderful things on here that I will actually be making! Thank you so much for sharing!

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